These homemade seafood spaghetti are amazing!

Here's how to prepare the recipe for spaghetti allo scoglio, one of the most popular fish-based first courses ever.

Fish first courses are a must on all coastal and non-coastal restaurant menus, from north to south. They contain all the flavor of the sea and allow you to bring a refined and elegant recipe to the table, perfect if you have guests.

If you are wondering how to cook spaghetti allo scoglio, thinking that it is a complex preparation reserved for restaurant kitchens, you will be forced to change your mind. In a short time you will be able to serve an unforgettable spaghetti allo scoglio!

Preparation of spaghetti allo scoglio with the original recipe

1. First you need to clean mussels and clams . Of the former, the impurities on the surface will be removed, with the help of a knife or a steel wool, and the beard that comes out of the shell. Then wash the clams and put them in a bowl with plenty of cold water to purge. Repeat this operation twice.
2. Heat two tablespoons of oil in a pan and add the mussels and clams . Cover and let go over high heat until they are all open for about 5 minutes . Transfer the mussels to a bowl and strain the cooking liquid with a fine mesh strainer. Keep both aside.
3. Now clean the squid . After removing the head, innards and skin, cut it into rings and keep it aside.
4. Clean the prawns by removing the shell with two lateral cuts made with scissors. Remember to also remove the intestine while you can leave the head or not at your discretion.
5. In a pan, heat another two tablespoons of oil together with a clove of garlic . Add the squid, a pinch of salt and when they are browned, add the white wine .
6. Once it has completely evaporated, add the halved cherry tomatoes and continue cooking for another 5 minutes. Lastly add the scampi and season with salt and pepper again.
7. Cook the spaghetti in plenty of salted water and drain one minute earlier than indicated on the package. Add them to the pan with the sauce, and continue cooking for another 2 minutes, adding a ladle of cooking water.
8. Finally add the mussels, plenty of chopped parsley and sauté over high heat. Serve the seafood pasta piping hot.

Are you looking for other fish recipes? Try all our fish first courses : you'll find what's right for you !

And here is a video recipe of pasta allo scoglio with its red sauce, in order to follow the realization step by step:

The variations of the seafood sauce recipe

This condiment can be prepared in many ways:

• in fact, you can make a red rock sauce like we did in today's preparation, or avoid adding the cherry tomatoes.
• If you want creamy spaghetti allo scoglio, indeed very creamy, then you can also add a little tomato puree to your taste.
• Even as regards the quality of the fish used, many changes can be made, in fact you can add sautéed squid, razor clams or other types of shellfish. Remember not to cook all these ingredients for a long time, in fact they need a short cooking time for perfect seafood spaghetti.
• The pasta format is easily replaced according to the family and everyone's taste, however long pasta such as linguine or fettuccine allo scoglio is always preferred, or even spaghetti alla chitarra or tagliolini.
• Lastly, if you want a scenographic but delicious dish , we suggest you drain the pasta about 5 minutes before it's cooked, put it in the seafood sauce, mix it well and pour everything onto a baking tray covered with baking paper. Close the paper over the dough and put everything in the oven for about 15 minutes at 180°C . Once out of the oven you will have delicious spaghetti with seafood baked in foil.

storage

We recommend consuming this fish first course immediately . We do not recommend freezing in the freezer.

READ ALSO: Spaghetti with clams, a rocking recipe!

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